This is one of our favorite ways to serve baked eggs.
2 cups tomatoes, crushed
1/2 cup onions, small dice
1/4 cup celery, small dice
1/4 cup carrot, small dice
2 tsp. garlic, minced
1/4 cup olive oil
1 tbsp fresh basil, chopped
1 tsp fresh thyme, minced
1 tsp fresh oregano, minced
1 tsp tomato paste
1 tsp parsley, chopped (for garnish)
4 fresh eggs
1/4 Parmesan cheese
salt to taste
1.Preheat oven and two ramekins or gratin dishes to 350 degrees
2.Preheat a sauce pot to medium high. Add olive oil, onions, carrots, celery & garlic. Sweat vegetables until translucent. Add tomatoes & tomato paste. Simmer for 15 minutes. Add herbs and season to taste.
3. Pour enough sauce in the dishes to cover the entire surface.
4. Crack two eggs into each dish season with salt and Parmesan.
5. Bake until the whites of the eggs are set but the yolks still runny. About 5-10 minutes
6. Garnish with parsley, eat immediately
Inn Above Onion Creek